Honey Soy Chicken is not just a meal; it’s a cherished tradition in my kitchen. Whenever I find myself in a culinary conundrum, unsure of what to prepare for dinner, this dish comes to the rescue. It’s the perfect blend of sweet and savory flavors, and its adaptability makes it a true weeknight hero. You can serve this alongside some crispy potatoes, fluffy rice or a refreshing salad.
It’s a beloved dish I grew up eating on a bed of rice and a side of greens. I definitely made sure Mum taught me this recipe before I left Australia because I knew I would need it someday!
Why is Honey Soy Chicken a favourite of mine?
One of the reasons I adore this dish is its simplicity. Most of the ingredients needed are staples found in every kitchen, and the methods to cook it are diverse. Today, I’ll guide you through the pan-frying process, but remember, the possibilities are endless. You can opt for an air fryer for a crispy, guilt-free version, or throw those marinated beauties on the barbecue for a smoky twist.
- Air fry at 200 degrees Celsius for 8-10 mins (remember to flip halfway for golden perfection)
- BBQ – 5 to 6 minutes on each side depending on the grill. Keep an eye on it and don’t hesitate to cut through the chicken
Now, I know I’ve titled this recipe ‘Honey Soy Chicken,’ but let’s not limit ourselves. This marinade works wonders on other proteins too as well as other cuts of chicken, like chicken wings and drumsticks. Consider marinating tofu for a vegetarian twist or pork cutlets for a delightful variation. So give this recipe a go today!
Honey Soy Chicken
Ingredients
- 4 chicken thighs, bone-in, skin-on OR chicken breast (leaner option)
- 1 tbsp of neutral oil, vegetable oil or sesame oil
Marinade:
- 2 tbsp honey
- 5 tbsp light soy sauce
- 1 tbsp vinegar / rice wine
- 1 tsp garlic powder or fresh garlic
- pinch chilli flakes (optional)
- 1 tsp chicken powder
Instructions
- Combine all marinade ingredients together, give it a taste, ensure there is a good balance of sweet, salty and tang (and spicy if you enjoy the heat!).
- Pour over chicken and marinade overnight or for a minimum of 30 minutes in the fridge.
- Pay fry on medium-high heat for 8-10 minutes.
- Remove chicken from pan and reduce leftover marinade on high heat to a thick sauce.
- Serve with white rice or a side of crispy potatoes, and greens, drizzle sauce over.
